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These Whole30 mashed potatoes are creamy and delicious mashed potatoes made with coconut cream and almond milk. They are naturally Paleo, Gluten-free, Grain-free, Dairy-free, Vegan and Whole30 compliant.
I’m just going to come out and say that my mashed potato game has been on point lately. I figured out my favorite type of potato, add-ins, and seasonings to make the best and easiest healthy mashed potatoes.
They are creamy and dreamy and my go-to way of making dairy-free mashed potatoes. If you are looking for a higher protein, dairy option, try my cottage cheese mashed potatoes or greek yogurt mashed potatoes. Keep reading to see a video on how to make this recipe.
Table of Contents
Why this recipe is great
- It’s made with less than 10 ingredients.
- It is easy to make.
- It is easy to customize.
- It is a great recipe for those with dairy intolerances or allergies.
- It’s a great recipe for those following a Paleo, Whole30, Dairy-free or Vegan diet.
Recipe ingredients
- Butter potatoes ( or Yukon gold potatoes)- They make for the best mashed potatoes because they are soft and velvety after they are boiled.
- Almond milk– this is a great non-dairy milk alternative.
- Coconut cream– make sure the coconut cream doesn’t have any preservatives or additives inside. Also make sure you enjoy the taste of your coconut cream. I love Savoy coconut cream because it is creamy and doesn’t taste like coconut.
- Olive oil– extra light olive oil keeps the flavor light.
- Garlic powder– this adds flavor without having to cook the garlic first
- Dried parsley– this also adds flavor. Feel free to use fresh parsley if you want.
- Salt– use the salt of your choice.
- Pepper– fresh ground pepper is best here.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of gold potatoes, you could try Russet potatoes, red potatoes, or a mixture of different kinds.
- You could add cauliflower. Add some cauliflower to the boiling water and mix it into the potatoes. Try my potato and cauliflower mash if that sounds delish to you.
- You could add fresh garlic. Cooking garlic in olive oil and then adding it to the mashed potatoes would be yummy.
- You could add onion power or other spices. Thyme, rosemary, or sage could add a nice flavor.
Step by step instructions
Step 1: Cut the potatoes into 1/2 inch slices and boil until fork tender.
Step 2: Add all the ingredients into a bowl and mash. This includes the almond milk, coconut cream, olive oil, garlic powder, dried parsley, salt and pepper.
Expert tips
- Make sure to cut the potatoes so they have an even consistency while boiling.
- You don’t have to peel your potatoes! It adds a rustic vibe to keep the skin.
- But you can peel them if you want to.
- Use a potato masher or a large fork to mash them.
- Use a good quality coconut cream.
- Serve as a side dish with protein like roasted chicken or steak. Serve as a side dish for Thanksgiving, Friendsgiving, or a holiday meal.
Recipe FAQs
Yes! The guidelines changed to include potatoes and this change has made me very happy.
This has been a heavily debated topic, but potatoes have become very accepted in the Paleo community.
Olive oil! I love using olive oil instead of butter. I also love using coconut cream instead of butter as well.
Coconut cream and almond milk are my favorite combination nondairy options to use in mashed potatoes.
Other Whole 30 potato recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Whole30 Mashed Potatoes
Ingredients
- 3.75 pounds gold potatoes, or butter potatoes
- 1/4 cup almond milk
- 1/4 cup canned coconut cream, Savoy is my favorite because it has no preservatives and tastes great
- 3 Tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Boil water, with a sprinkle of salt, in a large pot.
- Cut the Butter potatoes into 1/2 inch sized slices, and then put them into the boiling water.
- Cook the Butter potatoes for about 15-20 minutes, until fork tender.
- Strain the potatoes and put them into a large bowl. Add 1/4 cup of almond milk, 1/4 cup of coconut cream, 3 Tbs olive oil, 1 tsp garlic powder, 2 tsp parsley, 1 tsp salt, and 1/2 tsp of ground black pepper to the potatoes and then mash.
- Mash until you have the desired consistency.
Video
Notes
- Make sure to cut the potatoes so they have an even consistency while boiling.
- You don’t have to peel your potatoes! It adds a rustic vibe to keep the skin.
- But you can peel them if you want to.
- Use a potato masher or a large fork to mash them.
- Use a good quality coconut cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you please tell me if you peel the potatoes? I can’t wait to try this!! Thank you!!
Hi! No I don’t peel the potatoes, but you can. Peels don’t bother me, but I know some people don’t like them. The choice is yours 🙂
I made these last night and they were so good!!! I was a little worried at first because I couldn’t find coconut cream in a can as my local store had just the block of it (Ocho Rios brand), however it still turned out amazing! I ended up just estimating what 2 oz of the block would be (about equivalent to 1/4 cup), cut it up and mashed it, and added it and mashed it into the potatoes. My fiancé LOVED these potatoes. And now we have lots of leftovers 🙂 Thanks for the recipe!!
Oh great, I’m so happy to hear that! Thanks for letting me ( and other readers 🙂 ) know that kind of coconut cream works too!
I’m doing my first Whole30 right now, and these were sooooo good! Who would’ve thought coconut cream and almond milk would be so good in potatoes?
I knooow, right?! I love these. I made these ALL the time while doing my last Whole30. 🙂
I absolutely loathe anything coconut except for aminos. Does the cream add any hint of coconut flavor to the potatoes?
It doesn’t to me, but I don’t think I’m very sensitive to the coconut taste. I also find the taste varies by brand. For me, Savoy coconut cream has the least “coconuty” taste.
These look amazing! Mashed potatoes are typically not something I crave, but these might change my mind. They look so fluffy and yummy!
Thanks!!! 🙂 🙂
I love mashed potatoes and I always cook them for my little one. I’ll try this recipe for us – love having garlic and all that. Thanks for sharing.
I loooove mashed potatoes! This combo sound absolutely heavenly! Never thought of using almond milk and coconut cream before, so clever 🙂
It’s a nice dairy-free alternative 🙂
I just loved mashed potatoes. You can add just about anything. They are so versatile and delicious. And are great leftovers.
I totally agree!
Seeing this I’m feeling the need to up my mashed potato game!! This looks delicious, love all the seasonings; I only really add butter, salt, pepper and milk to mine. I think I need to add garlic and onion too!
Garlic and onion are my go-tos for pretty much everything!
I’m sure this tastes delicious! The best thing about this post for me are the photos! I can’t help but drool over this sumptuous looking dish.
And yes, coconut cream alters the taste so much of a dish! I realized this when I added it instead of fresh cream to chicken curry I made last week. It tasted absolutely delicious!
Oh yummmm coconut cream would be amazing with curry. 🙂 🙂 Thank you!
Made this with gold potatoes because it’s what I had and was delicious! Thank you.
So happy to hear it!
Adding coconut cream into my mashed potatoes sound pretty interesting and I will give it a try this week. I am sure my kids will love it!
It’s really quite yummy 🙂